Creamy Hazelnut Indulgence Cheesecake

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Ingredients:

• 1 1/2 cups vanilla wafer crumbs
• 6 tablespoons unsalted butter, melted
• ⅓ cup granulated sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 1 cup chocolate hazelnut spread
• 1/2 cup heavy cream
• 1/2 cup caramel sauce
• 1/4 teaspoon kosher or sea salt

Instructions:

1. Preheat the oven to 350°F. Grease a 9 inch springform pan and line the bottom and sides with parchment paper.
2. In a bowl, combine the vanilla wafer crumbs, melted butter, and ⅓ cup of granulated sugar. Press the mixture onto the bottom of the prepared pan.
3. Bake for 10-12 minutes or until golden brown. Remove from the oven and let it cool completely.
4. In a large bowl, beat the cream cheese until smooth and creamy. Add in the sugar and vanilla extract and beat until fully incorporated. Add in the eggs, one at a time, beating well after each addition.
5. Melt the chocolate hazelnut spread in the microwave or in a double boiler. Add in the heavy cream and stir until fully incorporated.
6. Pour the chocolate hazelnut mixture into the cream cheese mixture and beat until fully combined.
7. Pour the mixture into the prepared pan with the crust and smooth out the top.
8. Bake the cheesecake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
9. Let it cool in the pan then transfer it to the fridge to chill overnight.
10. Before serving, take the cheesecake out of the fridge and let it come to room temperature for 30 minutes.
11. In a saucepan, heat the caramel sauce and salt over medium heat. Stir continuously until the mixture has thickened to desired consistency. Drizzle over the top of the cheesecake.

Enjoy this creamy and indulgent Creamy Hazelnut Indulgence Cheesecake with friends and family!